WEBVTT AT+ UNION BAGEL COMPANY INPORTLAND.AND THINGS HAVE BEEN GOING SOWELL THAT THEY ARE EXPANDING.MEGHAN: WMTW NEWS 8'S JIMKEITHLEY TAKES US THERE AND EVENTRIES HIS HAND AT BAGEL MAKINGON THIS WEEK'S MAINE MENU.JIM: WE ARE ATTHE UNION BAGELCOMPANY,ERALLY BURSTING ATTHE SCENES.WE ARE NOW WITH THE MAN BEHINDTHE UNION BAGEL COMPANY.HOW MANY -- >> I THINK IT IS ABOUT 300.I TOLD MYSELF IT WAS 500.THAT IS HOW MANY SQUARE FEET IHAVE.THE EXPANSION.WE HAVE A SECOND BUILDING.WE'RE GOING TO MOVE THE WHOLEOPERATION.>> HOWDY YOU MAKE A BAGEL.6 C13WE PUT IT ON THAT TABLE.THEN WE SHAPIT INTO THE BAGELSITS IN THE COOLER OVERNIGHT.TH WE THEY TAKE THEMOUT, THEYHAVE BEEN HERE OVEIGHT.>> WHAT IS THE WATER RE?>> WE ADDMOLASSES TO IT.GIVES IT A LITTLE BIT OF ASHINE.AND HELPS THE TOPPING STICK.IT HAS SEVEN VARIETIES.6 C13>> THIS IS THE TOP OF THE BAGALWE PUT THEM ON UPSIDE DO.THAT LETS THE BOTTOM OF THEMDRY.THIS IS THE EVERYTHING MIX.GO ROUND SIDE DOWN.START WITH THE DIRTY ONES FIRST.>> WATCH YOUR FINGERS.>> SO WHEN YOU ARE PUTTING ITINAND SETTING IT DOWN HOLDING ITKE THIS,IT REDUCES THE RISKOF BURNING.ALL RIGHT.[INDISCERNIBLE]